Recent content by Hopgeek

At that point you're really just making a strong IPA or double IPA. You can check out my recipe for my American IPA Hop-Fu! here, uses similar hopping if you like the profile. Took 2nd round Gold at NHC in 2010, 2012 and a silver this year. It is most likely the most award winning homebrewed...

Honey Malt has been a staple in my brewhouse since I decided to go all-grain several years ago. There was a period of time where I was trying to create a "house flavor" with a couple of my favorite specialty malts (victory[tastes nutty] and honey malt[tastes like honey]) that would show up in...

This beer is a palate trick by design. The goal is to have a finishing gravity that is similar to a well made double IPA (1.009-1.012) so that you aren't left with something too thin and harsh. I've had heavily hopped low gravity pale beers that use the west coast mash range and the results...

Pointing out the time duration of the mash is a good one. I actually forgot that at Stone it was shortened. My original homebrew formula did employ a 60 minute mash. For most beer styles requiring a single infusion mash, I actually use a 20 minute saccharification rest these days. Does the...

Yeah, those hops are pretty thirsty. You should net about 5gal of nice clean beer.

I turn off the heat, immediately add the hops and then give the kettle a good whirlpool stir. The hot wort rests for about 20 minutes and is then chilled via heat exchanger.

Honestly, you just have to wait until it has finished fermenting and the yeast have cleaned up after themselves. Once the gravity stops moving, give it another couple days and then drop the temp. The last thing you want to do is reduce the temp while the yeast is still active and then end up...

Also, since you are in OC, I am going to assume your water is fairly alkaline. I recommend bringing down the overall alkalinity by cutting with some RO and then hitting it with a bit of gypsum. If you don't muck with your water, don't sweat it, but it is another factor that will change the...

I really like the flavor profile of Crisp dark crystal (77L), it lends a nice earthy midrange caramel character. I think you can substitute a similar lovibond crystal malt, preferably of UK origin, for this recipe. Just keep in mind that being the dominant specialty malt you will likely notice...

Fine, I updated my profile :P

Glad you enjoyed the beer and yes, I am definitely suffering from hop addiction. Here is the recipe for 7 gallons of wort with a mash efficiency of 82%: OG: 1.042 8.75lb Domestic 2-row 0.5lb Crisp Crystal Malt 77L 0.5lb CaraPils 0.2lb Honey Malt 0.1lb CaraVienne Malt Mash at 158F...